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I don't see the pics either. I would like to know what knives you might compare it to in terms of edge retention and food release, what kind of board you are using and whether you tend to do a lot of board striking while you're cutting. Thanks! edit: Those new pics work great!

I would like to clearly state that I am a home, light user so edge retention type questions I will leave to others in a more intensive environment. I probably sharpen too much even as infrequently as I sharpen my own (sharpen others more often)

As I mentioned that I am probably not qualified to do an in-depth review, but in comparison my main knife is a DT ITK 240mm AEL-B with petty companion, also use a Fowler gyuto (too flat for me, but makes a great slicer for flank steak, etc.), kono 270 white #2 (just gave to knifenerd to PIF), Tojiro 270 powered steel (first "real" knife). Of course others, a few paring, torijo bread knife and boning knife, others.

Still waiting on a Marko and a Mario which should give me a good comparison on release.

As far as boards to, have a Boardsmith for large volume stuff, and for small things I use epicurean composites....try not to hit the board that hard too often.